1. Wash pork tenderloin and auricularia, wash carrots and celery, shred and blanch in boiling water; Wash onion and coriander, peel ginger and cut into powder; Beat the eggs into a bowl and beat well.

2. Pour 2 tablespoons of oil into the pot and cook until fragrant, then add shredded pork, auricularia auricula, carrot and celery, stir-fry until cooked, add material A to boil, add material B to thicken, add egg liquid to boil, add material C, and then add onion and coriander.

You can change the content according to your personal taste, such as putting shredded tofu (tofu should be blanched first), and southerners can put shredded bamboo shoots and so on. The key point is to use bone soup in soup (soup instead of bone). As long as it is authentic, the soup is very fresh without adding chicken essence and monosodium glutamate.